Salmon Teriyaki

This week, I want a change, instead of my usual Shabbat salmon recipe, I'm opting for a sweet treat. I cook the fish in my own teriyaki sauce, boosted with garlic and ginger and plenty of mushrooms, it can easily be prepared with a store bought sauce like VH which is delicious, add some bean sprouts and sliced onions if you like, but I like it with mushrooms only.

Here's what you'll need:

6 to 8 salmon fillets

1 jar teriyaki sauce or your own homemade version

1 pint sliced mushrooms

2 tsps canola oil

In a shallow pan heat the oil then add the mushrooms and saute them for 5 minutes over high heat, then add the sauce and the fish and let it simmer at a low heat covered for 15 to 20 minutes, then uncovered for another 5, don't forget to baste it. I like to finish it off in the oven on roast at 450F till it has a nice caramelised glaze over top.